Baked pasta with tomato and mozzarella, without bechamel
An Italian dish to bring to the table in its baking dish: short pasta, Basil Sugo and mozzarella. This version does not include bechamel or meat. Cook the pasta a few minutes less than the time indicated on the package: it will finish cooking in the oven and stay firm.
Method
- Heat the conventional oven to 200 °C. Cut the mozzarella and leave it to drain; prepare a baking dish of about 20 × 30 cm.
- Cook the pasta in lightly salted water and drain it 2–3 minutes before the time given on the package. Set aside a glass of cooking water.
- Heat the sauce in a large frying pan. Mix it with the pasta and add only the water needed to get a well-dressed but not watery result, up to about 80 ml.
- Pour half of the pasta into the baking dish, add half of the mozzarella and cover with the remaining pasta. Finish with mozzarella and grated cheese.
- Bake on the middle rack for about 20–25 minutes, until the sauce is hot in the centre too and the surface is golden. Let it settle for 5 minutes before portioning; add basil if you like.
Minnelea products for this recipe
The preserves used in this recipe.
For a version suitable for a vegetarian diet, check that the cheeses are made with compatible rennet: the absence of meat in the dish is not enough. If you prefer, you can use the Cilentano sauce in the same amount. Times are approximate.